Instant Pot Thick Chicken Chili

*base recipe from Lindsay Brin,  but tweaked for instant pot and family preference*

4 Chicken breast
1 C water

2 15 oz black beans,  drained and rinsed
1 15 oz great northern beans,  drained and rinsed
1 4 oz can green chilies, mild

2TBS taco seasoning
2-5 chicken bouillon (depends on amount of water in pot)
Sprinkle of collagen

Dollop of sour cream



Place chicken and water in instant pot.  Poultry setting for 10 minutes.  After time, let sit 5 minutes and quick release valve

Open up lid,  add black beans, great northern beans, diced chilies, and seasoning.

Place lid back on and push chili button.  Set timer for 4 minutes.

Quick release.  

Add a dollop of sour cream

Crockpot Beef and Broccoli

• 1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
• 1 CUP Beef broth
• 4 CUPS Broccoli florets
• 2/3 CUP Soy sauce
• 1/3 CUP Brown sugar
• 1 Tbsp Sesame oil
• 1 Tbsp Minced garlic
• 1/4 tsp Red chili flakes
• 2 Tbsp Corn starch + 4 tablespoons cold water

Directions:

1. Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes.
2. Cover and cook on high for 2-3 hours or low 4-5 hours.
3. minutes before serving, uncover the slow cooker.
4. In a small bowl whisk corn starch and water until dissolved.
5. Add to slow cooker and stir.
6. Cover and allow to cook another 20-25 minutes.
7. Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent.
8. Microwave on high for 3 minutes.
9. Drain, stir broccoli into slow cooker.
10. Enjoy!

Whitney Bond's Slow Cooker Beef Barbacoa Tacos

Last October, Livi and I made Greek Tacos.  They were fantastic.  Planning my meal plan this week I went back to that blog ...and stumbled on these tacos.  They.are.delicious!!  All the kids raved and I have to admit, I can pat myself on the back.  Original Recipe found here, but I did make some changes.

Slow Cooked Beef Barbacoa

Photo courtesy of:  

1 large white onion, diced

4 garlic cloves, diced

2 tsp. fresh oregano **I use a few dashes of dried oregano

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1 tsp. salt

1 tsp. black pepper

1 TB. Chipotle chili powder
1 TB cumin

1/4 tsp. ground cloves
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2-3 lbs. beef chuck roast

1/4 c. lime juice

1/4 c. apple cider vinegar

2 C beef broth

1/4 c. cilantro, chopped

3 bay leaves **I forgot
12 corn tortillas

Optional Toppings:

avocado (diced)

jalapenos (sliced)
cilantro (chopped)

INSTRUCTIONS:

1. Place the onion, garlic and oregano in the bottom of the crock-pot.
2. Combine the salt, pepper, chipotle powder, cumin and ground cloves in a small bowl.
3. Rub the mixture on the beef and place in the crock-pot.
4.  In another medium bowl, combine the lime juice, apple cider vinegar, beef broth and cilantro.
5. Pour this mixture over the beef, then add the bay leaves to the crock-pot.
6. Cover and cook on high for 6-8 hours (my crock-pot cooks high, so I put at 8 hours, but it is usually done by 6)

7.  Remove bay leaves and shred the beef

8.  Place in tortillas and add topping of choice. 

Easiest Crock pot Lasagna EVAH!

1 jar spaghetti sauce (24oz). You can always make your own, but we are going for the easiest lasagna evah!

1/4 c. water

1 container of cottage cheese (16oz) or ricotta cheese

1 box of lasagna noodles

1 bag of shredded mozzarella cheese

1. Spray the crock pot with cooking spray.

2. Mix the water and sauce together. Put some sauce at the bottom of the crock, so the noodles won't burn.

3. Layer: Put uncooked lasagna noodles on top. ( I usually have one noodle in the middle and 1/2 pieces on the side.)

Cottage cheese, sauce, lasagna noodle, cottage cheese, sauce, mozzarella cheese

4. Cook for 4-6 hours. I have made it for longer (8), but it ended up burning around the edges.

*If you have a chance to be home when making it the first time, you can see when it starts to brown too much.

Cafe Rio

*Click to make larger

BBQ Pulled Chicken Sandwiches

These were a hit.  We had them tonight when the missionaries came over.

1 small yellow onion, thinly sliced into half moons
2 lbs. boneless, skinless chicken breast, fresh or frozen *
1 c. Ketchup
2 TB. apple cidar vinegar  (I used: 2 TB. red wine vinegar and 1 TB. water)
1 TB. Dijon mustard (I used: plain yellow mustard)
2 TB. molasses
1 tsp. onion powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. Tabasco sauce
1/2 tsp. salt
Whole wheat buns, rolls or on the French Bread rolls.

Place the onions on the bottom of a slow cooker.  Place chicken on top. 
In a medium bowl, mix ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder , Tabasco and salt.
Pour over the chicken.  Cover and cook on low until chicken is fork-tender and the **sauce has thickened slightly (Abt. 5-6 hours).

Remove chicken and shred meat.  Return it back to slow cooker, mixing with sauce.  Serve the chicken hot on rolls.


*I used a bunch of frozen chicken tenderloins. 
**I noticed that the sauce didn't thicken much, until I had shredded the chicken.

Slow Cooker Fajitas

These are amazing! Hands down amazing!

1 ½ lbs. Flank steak, (opt. cut into 4-6 pieces, but I left it in one big piece)
1 medium onion, chopped
1 green pepper, sliced (I added red & yellow peppers also) **
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 T. fresh cilantro, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
¾ - 1 tsp. salt
1 (10 oz) can diced tomatoes and green chilies, drained
Flour tortillas
Toppings: shredded cheddar cheese, sour cream, salsa

Place steak in a crocopot; top with onion. Then add green pepper, jalapeno, garlic, cilantro, chili powder, cumin, coriander, salt, and diced tomatoes. Cover and cook on HIGH 4-5 hours or on LOW 7 hours. Remove meat, and shred with 2 forks. Serve on tortillas and desired toppings.
**I might keep the peppers out until about an hour or so of serving. They were fantastic, BUT were a little TOO well done and almost mushy. This could also be because I cooked it overnight! ;)

Extra tidbits:
Good heavens this was good! Honestly, you won't go back to your other fajitas. And I really bought the flank steak, expensive, but worth every single penny!

French Dip in Instant pot

This has been updated to be cooked in the IP.
3.5-4lbs. Boneless/Sirloin Chuck Roast **See below**
1/2 C. Soy Sauce
1 bay leaf
3-4 Peppercorns (which I don't have, so I omitted--oops!)
1 tsp. dried Rosemary
1 tsp. dried thyme
1 tsp. garlic powder
*Added 2 bouillon for 1 cup water in bottom of instant pot
Roll buns or ciabatta  (make a butter spread with 3-4TB butter melted with 1tsp garlic powder and dash of kosher salt)
Onions
Provolone cheese slices

Frozen:  I threw in a frozen chuck roast for about 20 minutes on manual to defrost. I put it on the metal insert and added 1 c. Water. Let cook and then remove meat and drain water.
After, I turned on the saute and added coconut oil.  Season the meat well and sear the sides.  Take out. I julienned some onions and cooked them until translucent.

Cook for an additional 80-90 minutes until it falls apart.  The onions will be mush.  If you decide, you could always saute some more.

I took the buns, broiled them with some butter (1 tsp garlic powder and a dash of kosher salt).  When they come out, put a piece of provolone on.  Add shredded meat.

Put the au jus in small bowls.

Crockpot Soup

This is similar to the White Lightening (which is DIVINE) but it didn't have a lot of flavor.

16 oz. frozen white corn (or I just use the canned yellow)
2 cans of white beans (great northern, butter beans)
1 4oz. can green chilies
1/2 chopped white onion
2 minced cloves of garlic
1 c. veggie broth (or chicken or beef)
juice from one lemon
1 1/2 tsp. cumin
1/2 tsp. Italian seasoning
salt and pepper to taste
Cheese to top, opt.

Cook on low 8-9 hours or on high 4-6.

Extra tidbit:
This was good, but I think it could've been much better if you added the "right" ingredients. I'll have to add the White Lightening Soup recipe. You'll love it!
Also, we usually put sour cream and cheese on top...and eat with tortilla chips! That's the only way the Squish will eat soup!

Pot Roast

This is a VERY different type of pot roast, but it does NOT disappoint...it was fab!

1 packet of ranch salad dressing and seasoning mix
1 packet of Italian salad dressing mix
1 McCormick Grill Mates Peppercorn & Garlic (the original recipe called for a packet of beef gravy or au jus) and I didn't have this either, so I used steak seasoning and it was great!! Season to taste..
3 lb chuck roast
1 to 3 cups of water
Veggies: carrots, potatoes, onions chopped

The Directions.
I usually brown the outside of the pot roast on the stove first. I trimmed off excess fat and put in the crock pot.
-Add veggies.
-Add contents of the three packets mostly over meat.
-Add 1 cup of water

We cooked this overnight and it was done by 10a.m. on Sunday morning. It was divine. Anyway, you can cook it for 8 hours, and about 30 minutes before eating add the extra water because the spices are too concentrated.

Extra tidbit:
I didn't add more water, but I made a gravy out of it and it was pretty fantastic. I didn't need to add extra seasoning because THERE WAS SO MUCH flavor!
Like I said above, this seems "different" and the smell to a pregnant woman wasn't very good, but after I took a bite it was really FANTASTIC and I couldn't stop eating the meat..yum!